Chocolate layered cake

Name: Chocolate layered cake
Total time: 2700 s
Cuisine: British
Ingredients: 188 g cake flour; 300 g white sugar (more or less); 50-60 g light cocoa powder; 1 Tbsp cornflour; 1 1/2 tsp baking powder; 1 1/4 tsp bicarbonate soda; Pinch salt; 118 ml vegetable oil; 2 large eggs; 1/2 Tbsp vanilla extract; 157 ml buttermilk (chambiko); 236 ml hot water or strong hot coffee

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Last night my husband bugged me about making him chocolate cake. I’ll be away for work for a few days and that’s just his way of keeping a piece of me I guess 😂

I hadn’t made cake in a while so I made it with nerves flying over the roof over the tiny bits of changes I was making to my usual chocolate cake recipe. After pulling a sweat I’m glad this turned out moist, crumbly and absolutely so divine that I began to share in the craving. A sure fighter way to keep a man happy and on his toes ei 🤣 I hope!

Last night my husband bugged me about making him chocolate cake. I’ll be away for work for a few days and that’s just his way of keeping a piece of me I guess 😂

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Last night my husband bugged me about making him chocolate cake. I’ll be away for work for a few days and that’s just his way of keeping a piece of me I guess 😂

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Ingredients

45 minutes

188 gcake flour
300 gwhite sugar (more or less)
50-60 glight cocoa powder
1 Tbspcornflour
1 1/2 tspbaking powder
1 1/4 tspbicarbonate soda
Pinchsalt
118 mlvegetable oil
2large eggs
1/2 Tbspvanilla extract
157 mlbuttermilk (chambiko)
236 mlhot water or strong hot coffee

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Steps

45 minutes

1

Preheat oven to 180C. Line with parchment paper an 8” pan for one big cake or two 7” pans for two separate cake layers
2

Sift together all dry ingredients
3

Into the dry mixture, fold in the oil, eggs and vanilla until the whole mixture is wet and crumbly
4

Gradually add in the milk and mix until fully incorporated
5

Finally add in the hot coffee and mix until the mixture is lump free, smooth and watery
6

Transfer batter into prepared pan and bake for 45 minutes if using one 8” pan and 30 minutes if batter is divided between two pans. Put simply, bake until a skewer inserted in the center comes out clean or with a few moist crumbs
7

Allow cake to cool in the pan for 10 minutes before transferring to a cooling rack. This cake can be enjoyed with or without frosting